The fruity and floral flavors of lavender, strawberry, and elderflower are a wonderfully bright addition to this decadent, buttery cake.
Buttermilk Pound Cake with Lavender and Strawberry Preserves
Serves: 1 (12-cup) Bundt cake
Ingredients
- Cake:
- 1 1⁄4 cups unsalted butter, softened
- 2 1⁄4 cups granulated sugar
- 4 large eggs, room temperature
- 2 1⁄4 cups all-purpose flour, sifted
- 3⁄4 teaspoon kosher salt
- 3⁄4 cup whole buttermilk
- 1⁄3 cup strawberry preserves
- 1⁄2 teaspoon strawberry extract
- 1⁄2 teaspoon culinary lavender
- Glaze:
- 1 cup confectioners’ sugar
- 1⁄4 cup heavy whipping cream
- 1 tablespoon elderflower liqueur or cordial*
Instructions
- For cake: In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Add preserves, strawberry extract, and lavender; stir until well combined.
- Spray a 12-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan.
- Place pan in a cold oven, and bake at 300° until a wooden pick inserted near center comes out clean, about 1 hour and 20 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.
- For glaze: In a small bowl, stir together confectioners’ sugar, cream, and liqueur until smooth. Pour over cooled cake.
Notes
*We used St-Germain Elderflower Liqueur.
